Ingredients with Measurements:
- 1 pound potatoes, peeled and diced
- 1/2 head of green cabbage, chopped
- 1/2 bunch of kale, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1/2 pound cooked sausage, sliced
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
2. Add the potatoes and cabbage to the pot and stir to combine.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes, or until the potatoes are tender.
4. Using an immersion blender or regular blender, blend the soup until smooth.
5. Add the kale and sausage to the pot and let simmer for an additional 10 minutes.
6. Stir in the heavy cream and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 25g
Protein: 18g
Sodium: 900mg
Substitutions for ingredients:
- Instead of green cabbage, you can use savoy cabbage or Napa cabbage.
- Instead of kale, you can use spinach or Swiss chard.
- Instead of sausage, you can use bacon or ham.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Use different types of sausage, such as chorizo or Italian sausage, for a different flavor profile.
- Top the soup with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Be sure to blend the soup until smooth for a creamy texture.
- Use a high-quality sausage for the best flavor.
- Adjust the seasoning to your taste preferences.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley, croutons, grated Parmesan cheese
Pairings:
Crusty bread, salad
Suggested side dishes:
Roasted vegetables, garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the sausage thoroughly before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Trinxat is a traditional Catalan dish made with potatoes, cabbage, and bacon or sausage.
Flavor profiles:
Creamy, savory, slightly sweet
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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